I am trying to mimc a Belgian White from the Allagash brewing company
http://www.allagash.com/beers.html and they refer to adding Candi
sugar and also yeast just before bottling. Dose anyone have suggestion
on the amount of Sugar and yeast to add for a 5 gal. batch? Also the
recipe I am using as a guideline http://www.byo.com/recipe/703.html
actually calls for the candi sugar to be added in the boil and then
cane sugar at priming, would it be better to follow this method? Also
no mention of adding yeast before bottling. My home-brew shop
recommended adding Champaign yeast during second fermentation would
give the same effect?

Find some of those "carbonation drops", they look like little orange pieces
of hard candy, I think they're made by a company called Cooper...pretty
equivelent to Belgian Candy Sugar, you can use those, i forget, 1 or 2 drops
per 12 oz bottle.

You can use the BCS at bottling time, just use an equivelent to 3/4 cup of
corn sugar, boil in some water & add it to your bottling container, siphon
the beer on top of it & go. Or just take a guess & add 2-4 pieces of BCS to
each bottle, then fill. I've actually done this before & it worked pretty
sweet, the first time I only put 2 pieces...not enough, poor carbonation.

You can use either method or both, add it to the boil, add it to the boil &
at bottling time, BCS is VERY fermentable sugar and is most often added
during the boil, it creates a lot of the caramel "Belgian beer"
characteristic.

At bottling time you can use any yeast you want, but if you want to maintain
a certain flavor profile, stay with the same yeast you used to ferment with.
I'm not sure why they would recommend Champaign yeast after racking, all
that will do is attenuate more sugar giving you a higher ABV and it may
cause over carbonation at bottling time, consider the difference between a
champaign bottle & a beer bottle...that's just an accident waiting to
happen...I've NEVER added more yeast after racking OR before bottling & have
never had carbonation problems (except when I used to little sugar, but that
was my fault, not the yeast).

Adding more (of the same) yeast at bottling time will definitely not hurt,
it just makes sure you have viable, active yeast to create carbon dioxide in
the bottle. Unless you're lagering your beer for several months or storing
it in secondary outside of it's temp range, you should be fine.

Now if you'll excuse me...I have a bottle of Honey Porter to get to the
bottom of....

Oh...and here's a link on how to make your own BCS =)
http://hbd.org/franklin/brewinfo/candi_sugar.html
Kent

I've had a lot of experience with Candi sugar and the only conclusion that I
can come up with is that it is a waste of money using it. Candi sugar does
not contribute any flavour to your beer so you may as well save your money
and just use cane sugar.

If money is more important than style or taste, then just toss simple
table
sugar into the boiling wort cuz it may be acidic enough to invert
the sugar in
the boil. But any unexpected change in chemistry is sure
to detract from the
authenticity of the style of Belgian you are trying
to achieve. Also, if the
recipe is calling for Candi in the
fermentation stage then it is the invert
sugar, or simple table sugar
that is hydrolyzed, table sugar transformed into
glucose and fructose,
which speeds needed fermentation.

Wild

--
wild

::It is my design to die in the brew-house; let ale be placed
to my
mouth when I am expiring, that when the choirs of angels come, they may
say, \"Be God propitious to this drinker.\" -- Saint Columbanus, A.D.
612::
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wild's
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